在食品营养被人们普遍看重的今天,食品学家在研究中发现一个有趣的现象,即食品的颜色与营养关系十分密切。食品种类繁多,千差万别,但若以颜色来区别,大致可分四大类,即白色、黄色、红色和绿色。白色包括大米、白面等谷米食物,黄色包括大豆、花生等干果类食物,红色包括鱼、虾、畜、禽及肉制品,绿色包括叶类蔬菜等。 Food nutrition is widely valued today, food scientists in the study found an interesting phenomenon, that the color of food and nutrition are closely related. There are a wide variety of foods, but different in color, but broadly divided into four categories: white, yellow, red and green. White includes rice such as rice and flour, yellow including dried fruits such as soybeans and peanuts, red including fish, shrimp, livestock, poultry and meat products, and greens including leafy vegetables.